Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2°C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.

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The effects of two independent variables: the ratio of konjac and secondary gum (κ-carrageenan or xanthan) (25:75 to 50:50) and the xylitol concentration (2-20%) on the textural properties (hardness, cohesiveness and springiness) of konjac gels were investigated using response surface methodology (RSM). Both independent variables had a significant effect on konjac gel texture, but their interactive effects were insignificant. The konjac/secondary gum ratio had a greater effect, and it affected konjac gel texture differently depending on whether κ-carrageenan or xanthan was used. Increasing levels of konjac and xylitol decreased the hardness but increased the cohesiveness of the konjac/κcarrageenan gel, whereas the opposite results were found with the konjac/xanthan gel. The konjac gels' optimal conditions were applied to the production of no added sugar, 20% grape juice jelly drinks. The konjac jelly drinks containing κ-carrageenan were more acceptable and achieved a higher consumer purchase rate than those containing xanthan. PRACTICAL APPLICATIONSResponse surface methodology can be used to describe the effects of konjac/ secondary gum ratio and xylitol concentration on the textural properties of konjac gels. When using an alternative secondary gum, κ-carrageenan, the konjac gel formed was harder (more brittle) and less springy compared with gels containing xanthan. An increase in xylitol concentration may feasibly make the konjac/κcarrageenan gel more cohesive. This information will help in correctly applying the konjac gel to certain health food product applications; for example, panelists preferred the gel texture of a no added sugar, 20% grape juice konjac jelly drink containing κ-carrageenan to the drink containing xanthan.

Summary The effects of konjac flour (KF) for modifying the foaming properties of milk protein concentrate (MPC) and characteristics of gluten‐free rice cookies were investigated. The three variables of konjac concentration (0.1–0.4%), pH (pH 5–9) and NaCl concentration (0.2–0.6 м) were studied. Both KF and pH had considerable effects on the foaming capacity (FC) and foaming stability (FS) of MPC. The NaCl had a negligible effect. Lowered FC and FS observed at pH 9 and pH 5 were increased with the increase in KF addition. Batter characteristics (flowability and consistency), cookie quality (moisture, yield, spread ratio, specific volume, hardness and colour) and sensory acceptance were evaluated in gluten‐free cookies with 0%, 0.25% and 0.4% KF. Konjac supplementation increased batter characteristics, yield, specific volume and hardness, but decreased lightness. Panellist acceptance, especially regarding texture and overall acceptability, increased in gluten‐free cookies with 0.4% KF. A higher purchasing decision was found for cookies with added KF.